New recipe, March 12, 2025

Roasted Carrot and Fennel Soup with Miso Glazed Mushrooms and Cashew Cream from Epicurious. This vegan delight has a reason for each of the components, and the result is rich and full of delicious flavors and textures. We give this a 5!

New recipe, March 11, 2025

Lentil Soup with Wheat Berries and Kale from Epicurious. Wheat berries turn out to be very hard to come by, so we used brown short grain rice. This is a rich and very tasty soup. We give it a 4.

New recipe, March 10, 2025

Halloumi Stuffed Sweet Peppers from NYT Cooking. The roasted peppers and halloumi (with some garlic and oregano in the peppers) make a delightful bite. The recipe called for using basil pesto as well, but we found that it overwhelmed the more delicate flavors of the hallloumi and the peppers, and we would definitely not recommend using the pesto. We give this a 4 (without the pesto).

New recipe, March 9, 2025

Proper Pot of Greens from Food and Wine. Carl calls this the best collard greens he has ever had. They are delicious! Can't argue with bacon, garlic and onion. These go so nicely with bay leaves, Creole seasoning, cider vinegar and hot sauce, and of course the greens. We give this a 5!

New recipe, March 8, 2025

Sabich Sandwiches from Food and Wine. Our pita wouldn't open up, so we had the sandwiches open faced. A great mix of flavors, including a vegetable salad, hummus and tahini. We give this a 4.

New recipe, March 7, 2025

Creamy Steel Cut Oats with Dried Cherries and Almonds from Food and Wine. This is a pleasant dish, with lots of warming spices as well as the rehydrated sour cherries. We thought it could have used a bit more of the maple syrup. We give this a 3.

New recipe, March 6, 2025

Missed getting a photo. The Za'atar Chicken Bowl from Food and Wine. It has couscous, roasted broccoli, an herby salad, and chicken dressed up with lots of za'atar. Yum! This gets a 4.